Chile Verde Recipe with Pork - PoorMansGourmet

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer lower fat content and pork loin is often less expensive.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes can mimic the flavor while canned options are more accessible.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Serrano peppers maintain heat while bell peppers provide sweetness without spice.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made with pantry staples.

Start with a pork slab, approximately 3 lbs, and a cost of $5.24.

Dice the onion and jalapeño into thick chunks, about 1/4 to 1/2 inch pieces.

Heat a skillet over medium heat and add olive oil.

Sauté the diced onion and jalapeño for a few minutes until slightly softened.

Add the green chili enchilada sauce to the skillet and stir to combine.

Chop the pork into bite-sized pieces, removing excess fat but leaving some for flavor.

Add the chopped pork to the skillet with the sauce and stir to coat the meat evenly.

Cover the skillet with a lid and reduce heat to medium-low, checking occasionally to stir and ensure it doesn't boil over.

Cook for 1.5 to 2 hours until the pork is tender, stirring occasionally to prevent sticking.

After about 30 minutes, check the consistency of the sauce; if it's too thin, leave the lid off to reduce it.

After 1.5 hours, stir the mixture and leave the lid off for about 20 minutes to thicken the sauce further.

Serve the pork chili verde on rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary